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Endive Slaw

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    Martha Stewart Living, February 1998
    • Yield Serves 4
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    Ingredients

    • 1 1/2 tablespoons champagne vinegar
    • 3 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper
    • 3/4 pound endive, trimmed
    • 1 red bell pepper, cored and trimmed
    • 20 fresh tarragon leaves
    • 1/3 cup fresh pomegranate seeds (about half a pomegranate)

    Directions

    1. In a small bowl, whisk together the vinegar and olive oil until smooth. Add salt and pepper to taste. Set aside.
    2. Cut endive lengthwise into 1/8- to 1/4-inch-wide pieces. Transfer to a medium bowl. Cut pepper lengthwise into 1/8-inch-wide pieces. Transfer to bowl with endive. Just before serving, toss endive mixture with reserved vinaigrette. Top with tarragon and pomegranate seeds.

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